I initially made fermented corn as a way to create a lactobacillus-rich neutral flavored brine I could use to inoculate other dishes (like legumes).

This recipe uses a 5% brine (by weight). You could go as low as 3% brine because it is a short (less than a week) ferment.

Fermented corn has a sweet and sour taste. Simple as can be to make, now I keep a jar of fermented corn on hand all the time. It’s great to sprinkle a few tablespoons over some greens, into a salad, or mixed in with your favorite guacamole recipe!